Sago Uppuma

Ingredients

• 1¼ cups sago, large-sized, washed well to remove dust particles, soaked overnight
• 10-12 French beans, stringed, finely chopped
• 1 carrot, medium-sized, peeled, grated
• 1 potato, medium-sized, peeled, chopped into bite-sized pieces
• ¼ cup groundnuts, roasted, coarsely ground
• 2"-piece coconut (optional), fresh, grated
• 1 tbsp lemon juice
• Coriander leaves, fresh, as desired
• Salt to taste
• For the Seasoning
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10-12 curry leaves
• 1 tsp turmeric powder

Method

1. Drain the sago into a colander and keep it aside.
2. For the seasoning, heat the oil in a pan and add the mustard seeds. When they begin to splutter, add the cumin seeds, curry leaves, and turmeric powder.
3. Add the beans, carrots, and potato pieces and sprinkle water. Cover the pan with a lid and cook until soft.
4. Add the sago. Sprinkle a little water and salt and stir for about 5 minutes. Stir gently but firmly so the sago does not stick to the pan.
5. Switch off the stove. Add the roasted groundnuts and coconut; mix well.
6. Add the lemon juice and mix well.
7. Serve hot, garnished with coriander leaves.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).